In lg. bowl, combine sugar, butter, cream cheese,
salt, almond extract, vanilla, and egg yolk; blend
well. Stir in flour until well blended. Cover with
plastic wrap; refrigerate 2 hrs. for easier handling.
Heat oven to 375~. On lightly floured surface, roll
out dough 1/3 at a time to 1/8" thickness. (Keep
remaining dough refrigerated). Cut into desired shapes
with lightly floured 2.1/2" cookie cutters.
Place 1" apart on ungreased cookie sheets. Leave
cookies plain or, if desired, sprinkle with colored
sugar. Bake at 375~ for 7 to 10 mins. or until light
golden brown. Immediately remove cookie sheets; cool
completely. If desired, frost and decorate plain
cookies.
Per cookie - 50 cal (25 cal from fat), 3 g tot fat (2
g sat fat), 10 mg chol, 45 mg sod, 6 g carbo (-0- g
fiber, 3 g sugars), 1 g pro
Source - Pillsbury Classic Cookbooks, 12/95
Posted to MM-Recipes Digest V3 #216
Date: Fri, 9 Aug 1996 10:26:10 -0400 (EDT)
From: Mary Ann Young <maryann4@prolog.net>
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“There’s more hope for murderers than the self-righteous”
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